The Wine Industry Regions Of Southern California
California is a state that produces 90% of all wine in the US, and the vineyards in the north, in Sonoma and Napa, are among the most famous worldwide. Nevertheless, they do not have the only quality vineyards in the state. The wines from the younger southern California wineries are on an equal par to their cousins of the north.
Most of southern California wine is produced in 2 areas, the vineyards of Santa Barbara, 100 miles north of Los Angeles, and those near to San Diego, 100 miles south of the city. Both areas have actually been deeply involved in the growth of the California wine industry, a market that now ships over 450 million gallons of wine a year to the United States and other nations.
Santa Barbara’s Vineyards
The costal mountains east-west placing produces the valleys that open onto the Pacific Ocean. The circulation of fog and breezes that result from this bit of serendipitous location produce the ideal conditions for the first-rate varieties of wine that are the pride of Santa Barbara. The moderate climate produces the most beneficial conditions that grapes need for ideal sugar and acid levels. There are likewise numerous “micro-climates” near the Pacific Coast and the Pala Mesa mountains.
The fifty mile coast from Point Conception to Rincon forms the longest east-west shoreline on the west coast. The vines here grow on anything and whatever, from the rolling hillsides to the incredibly warm valleys, where summertime temperature levels frequently reach 100F or 38C. This environment permits the vintners to work throughout the 4 seasons: the pruning and weeding is done throughout the winter, brand-new planting starts in the spring, canopy management in the summer season and lastly the yearly harvest in the fall. This location has a comparable climate to the Rhône valley in France, and the winemakers have responded likewise. One specific vineyard is situated on a hillside 1,000 feet above sea level, with perfect northern direct exposure making it the best place for the Rhone varietals that are grown here.
There are an abundance of European grapes: Chardonnay, Pinot Blanc, Pinot Gris, Sangiovese and Syrah. This diversity is enabled by the large number of micro-climates in the region. For instance, the cool-climate Chardonnay succeeds due to the fact that of the occasional snow on the mountains. On the other hand, the heat-loving Syrah flourishes in the warmer micro-climates. The wine makers likewise took on the bold obstacle of growing the difficult Pinot Noir, a wine resonant with strawberry and organic aspects.
While there were almost no vineyards in the county twenty-five years earlier, today the wine market is a $100 million dollar service. The Santa Ynez and Santa Maria valley alone grew to 8,000 acres under cultivation in the twenty years between 1975 and 1995. Between 1995 and 2000, the number jumped to 18,000. Today there are over 21,000 acres of these vineyards and half of the grapes are being delivered to winemakers outside of the county.
The cultural rivalry in between northern and southern California is also reflected in the wine organisation. This is a young market here; most of the southern vineyards didn’t exist Twenty Years ago. The very first wines were produced in Temecula in 1971.
Twenty-two miles from the Pacific Ocean, the 1,400-foot Temecula plateau is positioned in between peaks of the Coastal Range of mountains. The afternoon breeze blows the smog away, and the distinct micro-climate in the area gain from a higher solar intensity than Napa Valley.
The vineyards of Temecula are kept damp by big underground aquifers. The soil itself is high in disintegrated granite. This assists drain and keeps the soil free of Phylloxera, an intrusive pest that ruined large numbers of old European wine areas. It still stays a problem today.
Nearby is Shadow Mountain vineyard. Located in the mountains above San Diego, this is the greatest vinery in California at 4,400 feet above sea level.
All grapes grow in Temecula, consisting of Chardonnay, White Rhône, Syrah, Grenache, Cabernet and the Italian Nebbiolo, which is harvested as late as November. The area produces a wine with a fruity character, in contrast to the woodiness which discovered in other California vintages.
The spiritual males of the Mission of San Juan Capistrano were the first winemakers in southern California, and after 200 years, the industry is now in full-bloom. Due to the collaboration between wine researchers and winemakers, the 1,800 acres of business vineyards of southern California are more effective than ever.